I need a DEEP RED color for a wedding cake I am doing on Sunday, its for butter cream roses, I bought the Wilton color Burgundy because it looked like what I needed, but it looks PURPLE!! Does anyone know if it chances to burgundy? If not, how can I get that deep red color? Any help with be SOOOO appreciated.
I have made burgandy b/c roses with the wilton burgandy. They were true burgandy. not purple. If all you can get by the time you need them, then you will have to use the darkest red wilton has. If you can get to another brand like americolor , they have a great red. There are other brands that are a true deep red. Earlene moore sells on her site a RED RED,, i think by bakery craft. I love it. hth
To make any DEEP DEEP colour, you need to use the old Wilton method.
Colour the icing a medium shade and let it sit overnight.
Take your paste colour straight from the jar with a clean brush and paint the inside of the icing bag or parchment cone all the way around and all the way up. Add your icing and pipe away.
This puts the colour on the outside where you see it, not on the inside.
Thanks, I will let it sit overnight and see if it gets any deeper red, right now its a deep purple, show I add more color to it now? Icer101, how did you achieve the burgundy color?
What are you using for liquid in your buttercream? It may change the colour. For flowers I use a recipe that has shortening, powdered sugar and corn syrup. The colours are stable.
But right now add RED to your icing and see if that fixes it.
I used only burgandy, but not a great amount. You know as we all do. that it will turn darker as it sits. So just back off , when you think it is enough. I didn, t add any other color. Just the wilton burgandy. Wish i had the pic.Mine was never a purple color at all. I don,t know what else to tell you. good luck. Maybe this link can help you .
I would just add a bit more icing, and a bunch of red to it. When it looks about 3 shades too light, stop! It will be perfect. BTW, you don't have to wait until it is dark to use it, the icing will continue to darken once it is used as well.
Well, I dont need it till Sunday, so it has a few days to darken. I want to make sure its the right color before I actualy use it on the cake. I just never had to use this dark a color before. With Fondant I just buy it pre-colored, like the black and red. Thank you all for your replies.
I took a procedure from my construction days. I frost the cake white (IMBC), refrigerate briefly, and then just put a skim coat of the dark color IMBC on the cake. This not only allows you to use less food coloring, but the guests' mouths don't turn red. I do this with any concentrated colors.